Moussaka - cooking recipe

Ingredients

2 large eggplants
salt
3 potatoes
olive oil
2 large onions, chopped
1 lb. ground beef
6 Tbsp. melted butter
1/2 c. chopped parsley
1 c. tomato sauce
1/4 c. bread crumbs
1/3 c. milk, heated
2 eggs, separated
1/4 c. grated Romano cheese
dash of nutmeg (ground)

Preparation

Slice eggplant; sprinkle with salt.
Set aside for 15 to 20 minutes.
Pare and slice potatoes.
Dry eggplant slices.
Saute eggplant and potato slices in olive oil until browned.
Drain on paper towel; set aside.
Saute onion and ground beef in 2 tablespoons melted butter until brown.
Add parsley and tomato sauce; simmer for 10 minutes.
Dust a greased 13 x 9 x 2-inch baking dish with bread crumbs.
Place a layer of potatoes, eggplant and beef mixture in dish.
Repeat layers ending with eggplant. Combine 4 tablespoons remaining butter and flour in saucepan; cook over low heat, stirring constantly.
Add milk gradually, stirring constantly.
Cook over low heat until thick.
Cool slightly.
Beat egg yolks; combine with cheese and nutmeg.
Stir slowly into sauce. Beat egg whites until stiff; fold into sauce.
Pour sauce over top of eggplant.
Bake at 350\u00b0 for 45 to 55 minutes or until golden brown.
Yield:
10 to 12 servings.